Thursday, December 8, 2011

Potluck Recipe #43: Stuffed Dates

By Susan Pagani, Communications Director

Every year, around this time, Medjool dates turn up in the market. Huge and soft, they are the most lush of all dates, so honey-sweet it almost hurts. They are well nigh addictive.

There are about a million Medjool date recipes combining the delightfully chewy fruit with everything from peanut butter to bacon, citrus, ancho chilies and foie gras. However, I like them best with a little cheese and something salty to smooth out and counterbalance all that sweet goodness.

Take this little ditty to your next holiday party or potluck!

Stuffed Medjool Dates with Pistachios

(Serves 4 to 6)

1/4 cup goat cheese, at room temperature
1/4 cup mascarpone cheese, at room temperature
1/4 cup shelled, salted pistachios
1 tsp. of lemon zest
Fresh ground black pepper
16 Medjool dates

1. In a small bowl, mix together the cheeses, nuts and zest. Season with pepper. 
2. With a knife, make a lengthwise incision in each date. Gently open the dates slightly and remove the pits. 
3. Spoon about a 1/2 teaspoon of cheese mixture into each one. Close the dates around the filling. 
4. Arrange the stuffed dates on a platter and serve.

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